Mini Vegan Lemon Tarts (Printable Version)

Crisp almond shells filled with bright, creamy lemon coconut custard. An elegant dessert perfect for any celebration.

# What You Need:

→ Crust

01 - 1 1/2 cups almond flour
02 - 3 tbsp coconut oil, melted
03 - 2 tbsp maple syrup
04 - Pinch of salt

→ Lemon Filling

05 - 1 cup coconut milk (full fat, well stirred)
06 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
07 - 1 tbsp finely grated lemon zest
08 - 1/3 cup maple syrup
09 - 2 tbsp cornstarch
10 - 1/4 tsp turmeric (for color, optional)
11 - Pinch of salt

→ Garnish (optional)

12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers

# Directions:

01 - Preheat your oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin.
02 - In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and sides of the tart pans. Prick the bases with a fork.
04 - Bake for 10–12 minutes, until lightly golden. Remove from oven and let cool completely.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth.
06 - Place the pan over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6–8 minutes.
07 - Remove from heat. Let lemon filling cool slightly, then pour into the cooled tart shells.
08 - Refrigerate for at least 1 hour, until set.
09 - Garnish with fresh berries, lemon zest, or edible flowers before serving, if desired.

# Expert Tips:

01 -
  • The texture impossibly rich while staying completely plant based, nobody ever guesses theres no dairy involved
  • That perfect sweet tart balance that wakes up your palate without being overwhelming
  • Miniature portions mean you can serve an elegant dessert without committing to slices
02 -
  • The filling thickens dramatically as it cools, do not overcook or it will become rubbery instead of silky
  • Room temperature tart shells prevent condensation from forming when hot filling meets cold crust
  • These taste best chilled for at least 4 hours but can be made up to a day in advance
03 -
  • Zest your lemons before juicing them, much easier to handle when firm
  • Use room temperature coconut milk to prevent seizing when combined with acidic lemon juice
  • A small offset spatula creates the smoothest filling surface if perfection matters to you

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